Cinnamon and sugar! Delicious! It is good on about everything! Place it on toast, cereal, cookies, and crackers. It is always tasty. The cinnamon is great, but the sugar isn't good for a body. Those carby snacks add to our weight and inches to our waste lines.
I hear it all the time. People say. "I can't give up bread, pasta, and desserts." I tell them I haven't given up these things. Of course, I have to make them myself with keto ingredients, but I do have them. The ketogenic lifestyle isn't about what you can't have. Rather, it is about what you CAN have. I look at all the things I can have, and I'm like wow.
I love the southern foods and making them keto. It is important to understand that moderation is key. Although, we eat until we are satisfied, portion control is important to help keep us within our macros. I find myself craving salads more and more. On this way of eating, we need to make sure we get our greens in.
Back to my Cinnamon Crunch Snack. This is delicious and fits well within this way of eating. This is also great for your macros. I know to many this sounds strange. It did to me as well. This one of the most crispy/crunchy recipes that I have developed. Break the pork rinds up into smaller pieces before making this recipe and you will have a delicious cereal. Just pour some unsweetened vanilla almond milk over it. It tastes very similar to those cinnamon toast cereals.
Please try this and enjoy!
Recipe:
Ingredients:
4 oz unflavored pork rinds
4 oz butter melted
1 teaspoon salt
1 teaspoon vanilla extract
3/4 cup powdered erythritol
1/4 to 1/2 cup powdered erythritol to coat the pork rinds at the end (optional)
1 teaspoon salt
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 350 degrees
2. Combine cinnamon and 3/4 erythritol in a bowl. Set aside.
3. Pour melted butter into a large bowl.
4. Add extracts and salt. Stir until combined.
5. Add pork rinds.
6. Toss pork rinds in butter until they are evenly coated.
7. Add half of the erythritol/cinnamon mixture and toss until pork rinds are evenly coated.
8. Repeat step 7 using the other half of the erythritol/cinnamon mixture.
9. Spread on a 1/2 sheet pan that has been lined in aluminum foil.
10. Bake for 10 minutes.
11. Transfer to a large bowl. Toss in 1/4 cup to 1/2 powdered erythritol to taste. (optional)
12. Place on a tray or 1/2 sheet pan lined with parchment paper to cool.
13. Store in a plastic bag or air tight container.
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